熔融共结晶法制备赤藓糖醇-三氯蔗糖共晶体  

Co-crystals and Co-crystallization of Meso-erythritol and Sucralose

作　　者：王海蓉[1] 张春桃[1] 梁文懂[1] 

机构地区：[1]武汉科技大学化学工程与技术学院煤炭转化与新型炭材料湖北省重点实验室,湖北武汉430081

出　　处：《现代食品科技》2017年第5期228-232,195,共6页Modern Food Science and Technology

基　　金：湖北省大学生创新创业训练计划项目(201410488034)

摘　　要：共结晶技术是精细化学品、制药等高附加值行业的前沿研究方向。本文以赤藓糖醇为载体,采用熔融共结晶法制备了赤藓糖醇-三氯蔗糖固态复配产品,应用TG-DSC、XRD和SEM等对其结构与性能进行了表征分析;结果表明:熔融共结晶法制备的赤藓糖醇-三氯蔗糖固态复配产品为共晶体,赤藓糖醇-三氯蔗糖共晶体的DSC热分解吸热峰的峰顶温度为156.2℃,而三氯蔗糖的热分解吸热峰的峰顶温度为134.4℃,说明共结晶过程有效提高了共晶体复配产品中三氯蔗糖的热稳定性,共结晶试验中发现晶种加入量和晶种粒度分布是影响赤藓糖醇-三氯蔗糖共结晶产品粒度分布和堆密度的重要因素;当加入晶种的粒度为120~200目,加入量为10 wt%时,熔融共结晶法制备的赤藓糖醇-三氯蔗糖共晶体产品中30~60目的晶体占总质量的91.8%,堆密度可达0.82 g/cm^3。Co-crystallization technologies have been known as the leading edge in the fine chemicals and pharmaceuticals industries. The melt co-crystallization process was adopted to produce the solid recombination product of meso-Erythritol and sucralose, the structure and properties of which had been characterized and analyzed by using TG-DSC, XRD, and SEM. The results indicated that the solid recombination product ofmeso-Erythritol and sucralose is a co-crystal. The endothermic peak temperatures of the thermal decomposition of the co-crystals and pristine sucralose were found to be 156.2 ℃ and 134.4 ℃, respectively, indicating co-crystallization enhanced the thermal stability ofsucralose. Seeding load and crystal size distribution （CSD） of the seeds were found to have significant effects on the CSD and bulk density of the co-crystal products of meso-Erythfitol and sucralose. When the process parameter of the co-crystallization of meso-Erythritol and sucralose was a seeding load of 10 wt% with CSD of 120-200#, the co-crystal products with 30-60# accounted for 91.8% of the whole product crystals, and its bulk density was 0.82 g/cm^3.

关 键 词：共结晶 共晶体 赤藓糖醇 三氯蔗糖 

分 类 号：TS202.3[轻工技术与工程—食品科学]